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Lemony Fish and Cucumbers Recipe
Lemony Fish and Cucumbers Recipe photo by Taste of Home

Lemony Fish and Cucumbers Recipe

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Brenda Biron of Sydney, Nova Scotia suggests the easy cleanup and tried-and-true convenience of a tinfoil packet to prepare her moist, mouthwatering meal in minutes flat. TIP: YOU CAN ALSO THROW THE PACKET ON THE BACKYARD GRILL…IF YOU HAVEN’T PUT IT AWAY YET.—Brenda Biron, Sydney, Nova Scotia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1 small cucumber, sliced
  • 3/4 pound cod
  • Dash salt
  • 3 tablespoons plus 1 teaspoon lemon juice, divided
  • 2 tablespoons butter, softened
  • 1/4 teaspoon dried basil

Nutritional Facts

1 serving (prepared with reduced-fat butter) equals 189 calories, 7 g fat (4 g saturated fat), 85 mg cholesterol, 237 mg sodium, 4 g carbohydrate, 1 g fiber, 28 g protein.

Directions

  1. Arrange cucumber slices on a 15-in. x 12-in. piece of heavy-duty foil. Top with cod fillets; sprinkle with salt and 3 tablespoons lemon juice. Fold foil over and fold in edges twice, forming a pouch.
  2. Place on a baking sheet. Bake at 425° for 15-17 minutes or until fish flakes easily with a fork. Carefully open pouch to allow steam to escape.
  3. In a small bowl, combine the butter, basil and remaining lemon juice. Spoon over fish and cucumbers. Yield: 2 servings.
Originally published as Lemony Fish and Cucumbers in Cooking for 2 Fall 2006, p25

Nutritional Facts

1 serving (prepared with reduced-fat butter) equals 189 calories, 7 g fat (4 g saturated fat), 85 mg cholesterol, 237 mg sodium, 4 g carbohydrate, 1 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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